Gather your ingredients and set the smoker for 275 degrees, indirect. I used apple and cherry wood for this smoke.
Combine chopped jalapenos with cream cheese, bacon crumbles, shredded cheese, and chili powder. Mix well.
Slice the tenderloin to maximize the stuffing volume (yes, that is a technical term), but don't pierce the other side or ends.
Stuff tenderloin with the mixture, wrap with bacon, and use toothpicks as necessary.
Smoke until internal temperature is at 165 (around 3 hours) and then let rest prior to slicing.
Slice, serve, and enjoy!